Over all these 7 years of my marriage,one desert that I have cooked the most is Payasam.Semiya Payasam is what I make to simply celebrate any holidays.
Ghee to fry these(1-2 tbsp).
Cardamom pwdr 1/2 tsp
Method
Soak Sabudana.Heat a pan,fry kismis and cashewnuts.Keep aside.Fry semiya until its golden brown.Keep aside.In the same pan, add water, then milk and let it boil.Add fried semiya and soaked sabu dana.Keep the flame in medium and let that cook.When sabu dana turns transparent,add sugar and salt.Let it boil for a few minutes.Switch off the flame.Garnish with Kismis,cashew and add cardamom pwdr for flavor.
Semiya- 1/2cup
Sabu Dana(tapioca pearls)-1/4 cup
Milk -1 litre
Sugar -1 to 11/4 cups
Water -1 cup
Salt -a pinch
To garnish
Kismis&Cashewnuts Ghee to fry these(1-2 tbsp).
Cardamom pwdr 1/2 tsp
Method
Soak Sabudana.Heat a pan,fry kismis and cashewnuts.Keep aside.Fry semiya until its golden brown.Keep aside.In the same pan, add water, then milk and let it boil.Add fried semiya and soaked sabu dana.Keep the flame in medium and let that cook.When sabu dana turns transparent,add sugar and salt.Let it boil for a few minutes.Switch off the flame.Garnish with Kismis,cashew and add cardamom pwdr for flavor.
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